I found a spider in my oven. Fortunately, it was a loaf of bread. If you're also in the Halloween spirit, bake up this slightly spooky but mostly adorable bread.
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The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more.
I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that.
Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do.
A soft, moist sandwich bread made with pearsauce or applesauce.
These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets.
I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. But they never stay nicely flexible. These do.
A soft, shiny, braided loaf coated with sesame seeds.
Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise.
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not...
[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,...
Soft white and rye buns for hamburgers, sandwiches, or dinner rolls.
Light and fluffy rye sandwich bread with a nice dark crust from the bread machine.
Everything buns aren't chewy like their bagel cousins. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum.
As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread.
A loaf of bread studded with olives sounded like an interesting choice when I was browsing through this book, looking for something different. Having two different types of olives in the loaf made it even more appealing.
A fluffy and flavorful loaf that rises nicely and works well in the bread machine.
[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches...
I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try.
These soft, olive oil-y buns are scented with tomato and oregano and coated with parmesan cheese. Tear into them to get at the oozy core of melted provolone.